Mongolian Beef
An Asian-inspired stir-fry dish bursting with exotic flavors. Strips of sirloin are marinated in a hoisin sauce and stir-fried with a medley of vegetables.
Marinate the beef ahead of time and have this filling and savory dish on the table in just minutes. Serve over a bed of rice or with rice noodles to create a full and satisfying dish.
Ingredients:
1 lb sirloin or flank steak
1 egg white
1 tsp sesame oil
1 Tbsp cornstarch
1/4 tsp salt
4 green onions, cut into 1″ pieces
1 (8 oz) can baby corn
1 clove garlic, minced
3 Tbsp hoisin sauce
2 Tbsp water
1 Tbsp soy sauce
2 Tbsp rice vinegar
1/4 tsp chili paste
1 tsp sugar
1 c. oil for frying
2 Tbsp olive oil
Directions:
Slice beef across the grain into thin strips. Place in a large bowl.
In a small bowl, combine sesame oil, egg white, cornstarch, and salt. Stir to combine. Pour over beef. Gently toss the beef to combine and set aside to marinate for 30 minutes.
In a small bowl, combine hoisin sauce, water, soy sauce, rice vinegar, and chili paste. Set aside.
Heat a large wok or skillet over high heat. Add 1 cup of oil and heat until very hot. Add beef and fry until just cooked through. Remove and drain on paper towels.
Heat 2 Tbsp olive oil in a skillet. Add garlic and stir-fry briefly. Add baby corn and green onions. Make a well in the middle of the vegetables. Add sauce and bring to a boil. Stir to thicken. Add sugar and stir to combine.
Add fried beef back to the pan and stir to combine the sauce and vegetables.
Oriental Stir-Fried Beef and Bitter Melon recipe
This traditional Asian dish combines unexpected ingredients -such as bitter melon and fermented black beans – with savory stir-fried beef. The fusion of inspired flavors makes this dish a one-of-a-kind treat for a Western palate and is a unique and memorable meal. Pair with white rice and sake for a wonderful experience!
Ingredients:
1 tablespoon of fermented black beans
1 lb of bitter melon
½ lb of lean beef
2 teaspoons cornstarch.
2 teaspoons soy sauce
¼ teaspoon salt
Pinch of sugar
2 tablespoons water
1 tablespoon cornstarch
1 clove garlic, minced
1 ½ tablespoon cooking oil
¼ teaspoon salt
1 ½ tablespoons of cooking oil
½ cup of chicken stock
Directions:
Soak the fermented black beans.
Slice the bitter melon in half lengthwise. Scoop out the seeds; then cut into quarter-inch slices. Parboil 2 to 3 minutes.
Thinly slice the beef against the grain. Combine the 2 teaspoons of cornstarch, soy sauce, salt, and sugar. Add to beef and toss to coat.
Blend the water and the 1 tablespoon of cornstarch into a paste. Drain the soaked black beans. Mince the garlic and mash it with the beans.
Heat 1 ½ tablespoons of cooking oil. Add the remaining salt, then the beef. Stir-fry for 2 minutes or until the beef loses its redness. Remove from the pan.
Heat the remaining 1 ½ tablespoons of cooking oil. Add the black bean mixture and stir-fry a few times. Add the bitter melon and stir-fry for about 1 minute to heat and coat with oil.
Stir in the stock and heat quickly. Cook, covered, for 2 minutes, over medium heat.
Return beef and stir-fry gently to reheat and blend flavors. Stir in the cornstarch paste to thicken.